First time on mes 40. From propane 30

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rubbinbutts

Newbie
Original poster
May 5, 2017
17
10
Fenton, MI
Si I've been wanting a mes 40" for a while but haven't saved up the cash for it. When my father in law told me he was getting a smoker for his cottage, of course I took the chance for him to get the 40 so I could try it out.

I always use my propane two door masterbuilt 30" and I've gotten pretty good at it. I have my own rub that I like. I use apple charcoal in 3/4 of the stock chip pan. Then use big soaked cherry chips in the other 1/4 of the chip pan. I always cook at 225. And have two remote thermopros so I can monitor 3 meats and the temp of the grill.

Now on to my question. Is there anything I should know with this being my first time using a electric smoker? Can I still use my cherry chunks? My chunks normally last an hour or so in my propane 30. Is there only 1 vent in the top? And what's the ideal position for it? I'm smoking a whole turkey, 3 racks of baby backs and two good sized butts. My bark always comes out so great with propane and charcoal. Just looking for any tips.

Thanks in advance.
 
Si I've been wanting a mes 40" for a while but haven't saved up the cash for it. When my father in law told me he was getting a smoker for his cottage, of course I took the chance for him to get the 40 so I could try it out.

I always use my propane two door masterbuilt 30" and I've gotten pretty good at it. I have my own rub that I like. I use apple charcoal in 3/4 of the stock chip pan. Then use big soaked cherry chips in the other 1/4 of the chip pan. I always cook at 225. And have two remote thermopros so I can monitor 3 meats and the temp of the grill.

Now on to my question. Is there anything I should know with this being my first time using a electric smoker? Can I still use my cherry chunks? My chunks normally last an hour or so in my propane 30. Is there only 1 vent in the top? And what's the ideal position for it? I'm smoking a whole turkey, 3 racks of baby backs and two good sized butts. My bark always comes out so great with propane and charcoal. Just looking for any tips.

Thanks in advance.
Make sure to get the Gen 1 or the Gen 2.5 of the MES 40. The Gen 2 is a lemon due to poor interior design. @Bearcarver  made a great guide on how to tell which model is which. http://www.smokingmeatforums.com/t/235820/masterbuilt-smokers-bear-s-thoughts-findings

Your chunks likely won't fit in the chip tray of the 40. Don't soak the chips you use.There will be one vent on the top of the smoker. Leave it wide open while cooking. A load of chips will last 45 minutes to an hour so not much difference from your charcoal Masterbuilt there.

I don't know if you wrap in your charcoal MB or not but if you want bark in an MES I'd recommend against wrapping. The other difference you'll notice with an electric vs your propane is the total lack of a smoke ring.
 
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